10+ Polenta Recipes to Brighten Up Your Dinner Table

Polenta’s one of those simple, comforting dishes—just ground cornmeal, really, but it’s been a staple in many cultures for ages. You can make it soft and creamy or let it set up firm and slice it.

Serve it solo or use it as a base for all sorts of toppings. It’s pretty forgiving, honestly.

Polenta recipes let you play around with this versatile dish, adapting it to whatever mood you’re in. Whether you’re craving something creamy and quick or you want to bake it up until it’s crispy, polenta fits in just about anywhere.

Ingredients

• 1 cup polenta (cornmeal)
• 4 cups water
• 1 teaspoon salt
• 3 tablespoons butter

Cooking Instructions

1. Bring water and salt to a boil in a pot.
2. Slowly whisk in the polenta.
3. Lower the heat and stir often, about 20-25 minutes, until it thickens.
4. Stir in the butter until it melts.
5. Serve it soft, or let it chill to firm up and slice.

1) Classic Creamy Polenta with Parmesan

If you want to keep it classic, creamy polenta is the way to go. Slowly cook cornmeal in chicken stock, stirring often so it stays smooth.

Once it’s thick and soft, toss in butter and a heap of freshly grated Parmesan. The result is rich, cheesy, and just the right amount of comforting.

Try adding a little minced garlic as it cooks for extra flavor. Stone-ground cornmeal gives you a better texture—worth hunting down if you can.

Ingredients

• 4 cups chicken stock
• 1 cup yellow cornmeal (stone-ground preferred)
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 1 cup grated Parmesan cheese

Cooking Instructions

1. Bring chicken stock to a simmer in a pot.
2. Slowly whisk in the cornmeal to keep it lump-free.
3. Cook over low heat, stirring often, for about 30-40 minutes.
4. Add minced garlic halfway through.
5. Stir in butter and Parmesan until it’s creamy.
6. Serve warm.

Learn more about making creamy polenta with Parmesan cheese here.

2) Grilled Polenta Fries with Garlic Aioli

Grilled polenta fries are a fun twist. Slice up chilled, cooked polenta into thick sticks and throw them on a hot grill.

Wait for those char marks and a golden crust—so satisfying. The smoky crunch is hard to beat.

For the garlic aioli, just mix mayo, minced garlic, and a squeeze of lemon. It’s creamy and bright, perfect for dipping.

Serve the fries hot, with that aioli on the side. Honestly, these make a killer snack or side.

Ingredients

• 1 tube or 4 cups cooked polenta, chilled
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup mayonnaise
• 1 garlic clove, minced
• 1 teaspoon lemon juice

Cooking Instructions

1. Preheat grill to medium-high (about 400°F / 200°C).
2. Cut polenta into 1-inch fries.
3. Brush with olive oil, sprinkle with salt and pepper.
4. Grill 3-4 minutes per side until crispy and golden.
5. Mix mayo, garlic, and lemon juice for the aioli.
6. Serve fries with aioli.

3) Polenta Lasagna with Roasted Vegetables

Polenta lasagna is a cozy, veggie-packed twist on the classic. Instead of pasta, you layer firm polenta, which holds everything together nicely.

Roast up zucchini, bell peppers, and eggplant. Roasting brings out sweetness and loads of flavor.

Layer the polenta, veggies, and mozzarella in a baking dish. It’s hearty, gluten-free, and vegetarian—plus, you can swap in your favorite vegetables or herbs.

Ingredients

• Polenta (firm)
• Zucchini
• Bell peppers
• Eggplant
• Mozzarella cheese
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Chop veggies, toss with olive oil, salt, and pepper, and roast for 20 minutes.
3. Slice polenta into thin layers.
4. Layer polenta, roasted veggies, and mozzarella in a baking dish. Repeat as needed.
5. Bake for 25 minutes until the cheese is melted and bubbly.

4) Mushroom Ragout over Soft Polenta

Mushroom ragout on soft polenta is pure comfort. Start by sautéing mushrooms, onions, garlic, and herbs.

The mushrooms cook down and fill your kitchen with that earthy, savory aroma. Add canned tomatoes or tomato paste to make a thick, rich sauce.

Let it simmer so the flavors meld. Spoon it over a bed of creamy polenta for a meal that’s both simple and satisfying.

Mix up the mushroom types—cremini, shiitake, even button mushrooms work.

Ingredients

• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup canned tomatoes or 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried herbs (thyme or rosemary)
• Salt and pepper to taste
• 1 cup polenta
• 4 cups water or broth
• 2 tbsp butter or vegan butter
• ½ cup grated cheese or nutritional yeast (optional)

Cooking Instructions

1. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
2. Add onions and garlic, sauté until soft.
3. Stir in mushrooms, cook until browned.
4. Add tomatoes or paste, herbs, salt, and pepper. Simmer 15 minutes.
5. Bring water or broth to a boil in a pot.
6. Slowly whisk in polenta, reduce heat to low.
7. Cook polenta 20-25 minutes, stirring often.
8. Stir in butter and cheese or nutritional yeast if you like.
9. Serve mushroom ragout over the polenta.

For a detailed recipe, check out this mushroom ragù with polenta.

5) Cheesy Polenta Bake with Mozzarella

Cheesy polenta bake is all about creamy, melty goodness. Cook polenta with milk and water until it thickens, then stir in mozzarella and parmesan.

Layer the polenta in a dish, pour marinara or tomato sauce on top, and bake until the cheese is bubbling and golden. It’s perfect for a cozy dinner.

Add in sausage or veggies if you want to bulk it up. The combo of gooey cheese and soft polenta is hard to resist.

Ingredients

• 3 ½ cups whole milk
• 1 ½ cups water
• ¾ cup yellow cornmeal (polenta)
• 1 cup grated mozzarella cheese
• ½ cup grated parmesan cheese
• 1 ½ cups marinara sauce
• Salt to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Bring milk and water to a boil in a saucepan.
3. Slowly whisk in cornmeal.
4. Cook on low, stirring, until thick (about 20 minutes).
5. Stir in mozzarella and parmesan.
6. Pour half the polenta into a baking dish.
7. Spread half the marinara over it.
8. Add the rest of the polenta, then the rest of the sauce.
9. Bake 25-30 minutes until bubbly and golden.
10. Let it cool a bit before serving.

Learn more about this cheesy polenta bake with mozzarella here.

6) Polenta Cakes with Tomato Basil Sauce

Polenta cakes are crisp on the outside, soft inside—a great way to use up leftover polenta. The tomato basil sauce is fresh, tangy, and brings everything together.

Garlic and basil make the sauce pop. Pan-fry the polenta rounds until golden, then ladle the sauce over.

Add a sprinkle of cheese if you’re feeling it. These work as appetizers or a quick meal, especially with a salad or some veggies on the side.

Ingredients:

• 1 cup cooked polenta (cooled and firm)
• 2 cups fresh tomatoes, chopped
• 1 garlic clove, minced
• A handful of fresh basil leaves, chopped
• Olive oil
• Salt and pepper to taste
• Optional: Parmesan cheese for garnish

Cooking Instructions:

1. Heat olive oil in a pan over medium heat.
2. Slice polenta into 1/2-inch rounds.
3. Fry until golden, about 3-4 minutes per side.
4. In another pan, sauté garlic until fragrant.
5. Add tomatoes and cook 5-7 minutes until saucy.
6. Stir in basil, salt, and pepper.
7. Top polenta cakes with the sauce.
8. Garnish with Parmesan if you like.

See the full polenta cake idea with tomato basil sauce here.

7) Herbed Polenta with Sauteed Spinach

Herbed polenta feels extra special with a handful of fresh herbs mixed in. Parsley, thyme, or rosemary all work—pick your favorite.

The polenta’s creamy and makes a perfect base for sauteed spinach. Sauté spinach quickly with garlic or shallots for a burst of color and flavor.

This dish is light enough for lunch or a side, but you could totally eat it as a main. A little Parmesan on top never hurts—stir it in just before serving so it melts.

Ingredients

• 1 cup polenta
• 4 cups water or broth
• 1/2 teaspoon salt
• 2 tablespoons fresh herbs (parsley, thyme, or rosemary)
• 2 cups fresh spinach
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese

Cooking Instructions

1. Bring water or broth to a boil and add salt.
2. Slowly whisk in polenta, then lower heat.
3. Cook, stirring, about 10 minutes until thick.
4. Stir in chopped herbs and Parmesan.
5. Heat olive oil in a pan over medium.
6. Add garlic, cook 1 minute.
7. Add spinach, cook until wilted, about 3 minutes.
8. Serve spinach over the herbed polenta.

8) Spicy Chorizo and Polenta Skillet

This spicy chorizo and polenta skillet makes for a warm, comforting meal with hardly any fuss. Chorizo brings a bold, smoky flavor that seeps right into the creamy polenta.

I like to cook the polenta in the chorizo drippings for that extra punch. If you’re feeling cheesy, sprinkle some on top and let it melt.

Fresh herbs like cilantro or basil really brighten things up. This skillet works for brunch or dinner—whatever you’re craving.

You can go with regular or turkey chorizo, or even vegan chorizo if you’re skipping meat. Sometimes I pair it with a side salad or some refried beans to round things out.

Ingredients

• 1 cup fine polenta
• 2 cups chicken stock
• 1 cup milk
• 6 oz spicy chorizo, sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup shredded cheddar cheese
• Fresh cilantro or basil for garnish

Cooking Instructions

1. Heat olive oil in a skillet over medium heat. Cook chorizo until browned, about 5 minutes.
2. Remove the chorizo, but keep those tasty juices in the pan.
3. In a saucepan, bring chicken stock and milk to a boil.
4. Slowly whisk in polenta, then drop the heat to low. Stir often and cook for 5-7 minutes.
5. Stir butter and cheese into the polenta until melted and smooth.
6. Add the chorizo back to the skillet, pour the polenta over, and cook for 2 more minutes.
7. Garnish with fresh cilantro or basil before serving.

9) Polenta with Braised Short Ribs

Polenta with braised short ribs is that kind of meal you want when you need real comfort food. Creamy polenta and tender, slow-cooked ribs—what’s not to love?

You’ll slowly cook the ribs in a rich sauce until they’re fall-apart tender. While that’s happening, whisk polenta into warm broth or milk until it’s thick and smooth.

A bit of cheese in the polenta adds extra creaminess. This dish really shines at a special dinner, or just when you want something hearty and warm.

Adjust the seasoning however you like, and don’t hesitate to serve it with veggies or a simple salad.

Ingredients

• 4 lbs beef short ribs
• 3 cups chicken broth
• 2 cups milk
• 1 cup polenta (cornmeal)
• 1/2 cup grated Parmesan cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine (optional)
• Salt and pepper
• Olive oil

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium heat.
3. Brown the short ribs on all sides, then set them aside.
4. Sauté onions and garlic until soft.
5. Pour in red wine, if using, and let it cook down by half.
6. Put the ribs back in, add broth, salt, and pepper. Cover and braise in the oven for 2.5 to 3 hours.
7. Meanwhile, bring broth and milk to a boil in a pot.
8. Slowly whisk in polenta, lower the heat to medium-low, and cook until thick (about 2 minutes).
9. Stir in Parmesan cheese and keep the polenta warm.
10. Serve the ribs right over the creamy polenta.

For more tips, check out this braised short ribs with creamy polenta recipe.

10) Polenta and White Bean Stew

Creamy polenta and savory white bean stew—now that’s a cozy meal. The stew usually has beans simmered in tomato sauce with plenty of herbs.

Toss in some greens like spinach or chard for extra flavor and a healthy boost. The soft polenta soaks up the thick, herby bean sauce just right.

Cook the polenta until it’s smooth and creamy, then spoon the stew right on top. It’s simple and filling, perfect for dinner when you want something easy.

If you’re short on time, use pre-cooked beans. You can whip up this recipe in about 30 minutes, and it’s vegan and gluten-free, too.

Ingredients

• 1 cup polenta
• 3 cups water or vegetable broth
• 1 can white beans, drained and rinsed
• 1 cup tomato sauce
• 2 cups spinach or chard, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried herbs (like thyme or oregano)
• Salt and pepper to taste

Cooking Instructions

1. Bring water or broth to a boil. Slowly whisk in the polenta.

2. Lower the heat. Stir the polenta often until it’s thick and creamy—this’ll take about 20-25 minutes.

3. Heat olive oil in a pan. Toss in the garlic and sauté until it smells amazing.

4. Pour in the tomato sauce and beans. Sprinkle in the herbs. Let it all simmer for about 10 minutes.

5. Toss in the greens. Cook until they’re wilted. Add salt and pepper to taste.

6. Spoon the bean stew over the creamy polenta.

If you want to check out the original, here’s the Crowded Kitchen recipe.